If using cast iron pan, set to heat over a low flame.

Wash and cut the squash, using a roll cut to create a lot of surface.

Heat oil and butter in pan, swirl to spread thinly.

Place cut squash in pan, stir to coat with butter. Then spread out in a single layer, to maximize the amount of vegetable touching the pan. Cook over low/medium heat for five minutes.

Stir, check for doneness. When done, serve.